Spicy Chicken And Peach Stir Fry Recipes

SPICY THAI CHICKEN STIR FRY

Steps:

• Mix Sauce ingredients in a small bowl.
• Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
• Add onion and cook for 45 seconds.
• Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
• Stir through shallots. Then stir through coriander and immediately take off the heat.
• Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

SPICY PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SPICY CHICKEN AND PEACH STIR-FRY

Steps:

• With a sharp knife, cut the Thai chili in half lengthwise.
• Seed by scraping the inside of each chili half with your knife.
• Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
• In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
• Add the strips of chicken and stir to coat; cover and refrigerate.
• Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
• Heat the oil in a wok or large skillet set over high heat.
• When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
• Saute quickly just until the chicken begins to brown and then pour in the marinade.
• Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
• Cook for 2-3 minutes or until the carrots are tender.
• Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
• If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
• Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
• Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
• Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
• Sprinkle with almonds before serving.

SPICY CHICKEN & VEG STIR-FRY

Steps:

• Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
• Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.

HOT-AND-SPICY CHICKEN WITH PEACHES

Steps:

• Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
• Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.

SPICY CHICKEN STIR-FRY

Steps:

• In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes. , In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm. , Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. , In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice.

SPICY PEACH STIR-FRY SAUCE

Steps:

• In a stainless steel saucepan, combine 1/2 cup of RESERVED peach syrup, soy sauce, vinegar, brown sugar, garlic, ginger, and chile pepper flakes and blend well.
• Bring mixture to a boil over high heat-stir.
• Reduce heat and simmer for 5 minutes.
• In a blender, puree peaches and then pour into a bowl.
• Remove syrup mixture from heat and stir into the peaches.
• Cover and refrigerate.